The Daily Beeet

One pot meals are easily my favorite kinds of meals to make! Not only does it mean less clean up, but because everything cooks together in one pot, they tend to have an amazing flavor. This recipe for one pot zucchini pasta gets its flavor from the fresh summer produce that will only be in season for a short while longer. So if you want to make this dish, you better get on it ;)

This dish is also gluten free & light thanks to the zucchini "noodles" instead of traditional pasta. I personally like to serve this along side some crusty bread and maybe some grilled shrimp for a little extra protein, but it is also incredible on its own. Hope you enjoy!

ONE POT ZUCCHINI PASTA

INGREDIENTS:

2 pounds zucchini (approx. 4-5 large zucchini), spiralized

1 pint cherry tomatoes, halved

1 large red onion (or two small), thinly sliced

4 garlic cloves, minced

1/4 cup extra virgin olive oil

1/2 cup fresh basil

salt & pepper to taste

1/2 teaspoon crushed red pepper (optional)

shredded parmesan for topping (optional)

DIRECTIONS:

Start by warming the olive oil in a large pot over low to medium heat. Add the onion and garlic and cook for 3 minutes, until fragrant.

Next add the zucchini noodles to the pot and season them with salt & pepper. Cover the pot with a lid and allow to cook for 2 minutes, stirring halfway through.

Add the tomatoes to the pot and continue to cook for another 3-4 minutes, stirring every 30 seconds or so. I prefer to use tongs to toss the noodles so that they cook evenly and I also like them a little firm. You can taste test a piece of zucchini noodle at this point to see if it’s soft enough for your liking. If not, continue to cook for another couple of minutes.